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Name:   Mack - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   4/1/2016 8:31:49 PM

One more time.

My nephew had the helm on the grill for Easter. He did a 2 Lb pack of Conecuh Original much better than I have ever made it. On a Weber Kettle.

He cut the links in about 1 foot pieces on the cool side of an indirect charcoal fire. Vents open. Turned maybe every 3 minutes. Keep lid on as much as possible. Skin color began to darken and split. Links should be crispy and moist. Pull off grill/ slice in sections and serve.

Sausage casing "popped" when you bite it. It was never over the open flame.  Good lesson...Good food..add your favorite mustards, cheese and breads.





Name:   Ulysses E. McGill - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   4/4/2016 1:15:50 AM

I never use open flame on Conecuh sausage either. Plate setter on BGE works perfect.





Name:   stagmie - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   4/5/2016 12:38:54 AM

My grill is a Traeger pellet grill. All Traeger grills are indirect heat. Look it up!!! They are great!

 





Name:   Tall Cotton - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   4/5/2016 1:38:59 PM

Sounds good! I'm glad you guys let me know about Connecuh sausage. It has been a great find for shrimp and grits and gumbo! I think I like it better just plain though. I will try this method next, maybe next weekend. :-)

 





Name:   Ulysses E. McGill - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   4/5/2016 7:44:58 PM (updated 4/5/2016 7:47:54 PM)

If you are an outdoor cooking enthusiast, try a Kamado style cooker sometime if you ever have a chance. I actually still prefer the ol' Weber kettle over a Traeger, but they do have a place for convience and mild smoke flavor if one doesn't have the time.

 





Name:   roswellric - Email Member
Subject:   Grilled Conecuh Sausage,, Again??
Date:   5/3/2016 9:43:08 PM

You know pigs don't have sweat glands...and the poisons are stored in the fat... Yum :-) LOL!

 







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